Spicy Pumpkin Butter



Spicy Pumpkin Butter

1/4 cup dark brown sugar, packed
2 tablespoon sugar
1/4 cup water
1/2 tsp allspice
1/4 tsp ginger
1/4 tsp cloves
1/4 tsp nutmeg
1/2 tsp cinnamon
1 1/2 cup pumpkin (canned puree or make your own)
Combine the two sugars, water, allspice, ginger, cloves, nutmeg and cinnamon in a 4-cup glass measure. Mix well on high 3 minutes; stir. Add pumpkin and mix well on high 5 minutes. Let cool and refrigerate. Keeps several weeks in refrigerator or can be frozen. Yield: 2 cups Use as you would apple butter. You can also add it to whipped cream to garnish a Pumpkin Pie.